Classic fish solyanka. Recipe in a slow cooker, oven, in a frying pan from pink salmon, sturgeon, canned salmon, salmon, mackerel. Photo step by step

Excellent solyanka recipes that real men will appreciate

Solyanka - this word alone brings to mind a delicious Russian soup with a smoked aroma and sourness. The variety of recipes for this dish will satisfy even the most experienced cook, because it can include not only a variety of meat products, but also fish and mushrooms. Before you cook hodgepodge, find out how to make it tasty and quick.

Solyanka meat team

Housewives love mixed meat solyanka for its taste, simplicity of the recipe and availability of ingredients that can be found in the kitchen of every home.

Ingredients

From salmon

It will take 90 minutes to prepare salmon solyanka. This dish turns out to be nourishing, aromatic, and in addition, it contains essential fatty amino acids. So the treat is good for health.

Ingredients

To prepare a healthy soup you will need the following products:

fish head – 1 pc.;
salmon fillet – 300 g;
carrots – 1 pc.;
tomatoes – 3 pcs.;
onions – 3 pcs.;
capers – 40 g;
olives – 100 g;
greens – 15 g;
water – 3 l;
vegetable oil – 2 tbsp. l.;
salt, spices of your choice.

Step-by-step cooking process

To make healthy salmon soup, just follow these instructions:

The fish head needs to be washed and removed from the gills. Salmon fillet should be cut into small pieces. One onion and carrot must be peeled.
The fish head should be filled with water and brought to a boil over medium heat without covering with a lid. During the process, you need to remove the emerging foam with a slotted spoon. You need to add whole carrots and onions, as well as spices, to the boiling broth. Cover the pan with a lid, reduce the flame and cook the ingredients for 40-50 minutes. After the required time, strain the broth through a fine sieve.
While the base for the hodgepodge is cooking, you need to cut the remaining onion into half rings and chop the tomatoes in a blender. The brine must be drained from the capers and olives.
Heat vegetable oil in a frying pan and fry the onion in it for 5 minutes. Add crushed tomatoes and capers to the mixture. After mixing the ingredients, you need to simmer them, covering the pan with a lid for approximately 5-7 minutes.
The broth must be mixed with vegetables and placed on medium flame. As soon as the liquid boils, you need to pour the fish pieces into it. Cover the pan with a lid and cook the mixture for 5-7 minutes. Then you need to add olives to it and continue cooking for another 3-5 minutes. Turning off the heat, leave the hodgepodge to brew under the lid for 5 minutes.

The finished delicacy should be poured into plates and garnished with chopped herbs, lemon slices and sour cream if desired.

Solyanka with smoked meats

Few people know that the solyanka recipe was invented by rural residents of the Russian hinterland. Solyanka with smoked meats is considered a delicacy and remains a favorite dish with an amazing taste for many. What distinguishes solyanka with smoked meats from other types is its fairly quick preparation and rich, specific aroma.

Ingredients

Smoked pork belly – 250 g
Boiled smoked sausage – 150 g
Potatoes – 3-4 medium pieces
Onion – 1 pc.
Carrots – 1 pc.
Barrel or pickled cucumbers – 3 pcs.
Vegetable oil – 4 tablespoons
Tomato paste – 2 tablespoons
Dill, parsley – 2 tablespoons
Bay leaf – 1 pc.
A special set of spices for solyanka - 1 teaspoon, you can take separately ground black pepper, dry garlic, ground sweet red pepper - total mass 1 teaspoon
Olives – 7-10 pcs.

Preparation

First you need to peel and wash the vegetables.
Cut the pork belly and sausage into smaller cubes, and vegetables into larger cubes.
Pour a couple of liters of water into the pan and boil.
Add chopped vegetables and cook until they become soft.
Meanwhile, grate the carrots on a coarse grater or cut them into long cubes, and the pickled cucumbers into cubes.
To season, pour vegetable oil into a frying pan, add carrots, sauté a little, add smoked meats and cucumbers.
Two tablespoons of tomato paste should be diluted in one glass of water, pour the resulting liquid into a frying pan, add spices, and stir.
Simmer over low heat for five minutes.
Pour the dressing into the pan, first checking the potatoes are ready, add a bay leaf, reduce the heat on the stove to moderate, and cook for a few more minutes. Based on personal preference, you can add liquid to the hodgepodge to make it less thick.
Solyanka with smoked meats is served half an hour after preparation, allowing it to brew. Before serving, you need to finely chop the greens and olives into 2 parts. Pour the hodgepodge into deep plates, sprinkle with herbs, and garnish with four slices of olives. Sour cream and lemon slices are perfect additions to this dish.

You can cook hodgepodge perfectly in a slow cooker. To prepare it, you need to follow technology and some consistency. Cut the vegetables and smoked meats in a saucepan as for hodgepodge, then put the multicooker in the “Frying” mode, pour vegetable oil into the bowl, add all the vegetables and smoked meats, sauté, add tomato paste, fry for 10 minutes. When the time is up, pour 2 liters of water or pre-prepared broth into a container, add salt, spices, and bay leaf. Set the multicooker to “Stew” mode and set the time to 40 minutes. A hearty dinner is ready.

Step-by-step cooking recipe

Wash the Salmon head, remove the gills,

cook the broth, adding a bunch of herbs,

skim off the foam, when ready, remove the head and disassemble it, strain the broth. While the broth is cooking, prepare the ingredients: cut the onion into half rings, carrots into rings,

Remove the skin from the tomatoes (by contrast scalding),

and cut into quarters, removing the stalk, cut the cucumbers into small cubes with an edge of up to 1 cm and then sauté in a frying pan, finely chop the parsley.

In a boiling, clear broth, add carrots and cook until half cooked, then add chopped onions, tomatoes, sautéed cucumbers, 4-6 large olives, and a tablespoon of canned capers. Then whatever you were able to choose from the boiled salmon head..))) taste after a couple of minutes, add salt and pepper to taste..(you can add a little freshly squeezed lemon juice to balance the taste)

Serve with parsley and a slice of lemon; a shot of cold vodka won't hurt.

Homemade Solyanka

There are many options for preparing hodgepodge at home. Everyone chooses a recipe depending on their preferences. We offer you an incredibly tasty solyanka without the addition of tomato paste. In winter, when vegetables become more expensive, you can prepare this dish with salted tomatoes.

Ingredients

Meat (pork, beef) – 350 g each
Carrots – 1 pc.
Onion – 2 pcs.
Tomatoes – 2 pcs.
Pickled cucumbers – 2 pcs.
Olives – 100 g
Varenka sausage – 100 g
Smoked sausage – 100 g
Lemon – 1 pc.
Spices, herbs, salt - to taste

Preparation

The first thing to do is prepare the broth for the hodgepodge. To do this, place the meat in whole pieces in a pan and fill it with water so that it reaches the edges of the container. Boil the meat until cooked, do not forget to constantly skim off the foam.
When the broth is ready, finely chop the onion and grate the carrots. Heat vegetable oil in a frying pan and add vegetables. When the onion begins to acquire a golden hue, add cucumbers and olives cut into strips. After this, cut the tomatoes into cubes and also pour them into the frying pan. The more tomatoes you add, the more flavorful the dish will be. Add salt, pepper, spices to taste. At the end, you need to add a little prepared broth and simmer until the frying boils intensely for three minutes.
Cut the boiled pieces of meat and sausage into small cubes and pour into the broth. We also add the stock from the frying pan to the broth. Once boiling, the broth should simmer for a few minutes. At this stage, you need to taste the hodgepodge and, if necessary, add salt and pepper. Served with sour cream or mayonnaise.

Many housewives add potatoes or cereals to hodgepodge - pearl barley, rice or others. The classic recipe does not contain this ingredient, but potato lovers cook them until tender in the broth after removing the meat. Unlike potatoes, cereals are added to water immediately and cooked together with meat. Before preparing solyanka, the cereal can be soaked in water for a day.

From sturgeon

Sturgeon has long been considered the royal fish, so the solyanka made from it is especially tasty and aromatic. Such a dish cannot be called budgetary and it takes about 70 minutes to prepare, but the result will please even picky gourmets.

Ingredients

To prepare the royal dish you will need the following set of products:

sturgeon fillet – 500 g;
tomatoes – 4 pcs.;
onions – 2 pcs.;
tomato paste – 30 g;
olives – 200 g;
capers – 100 g;
pickled cucumbers – 4 pcs.;
cucumber pickle – 100 ml;
greens – 15 g;
olive oil – 50 ml;
bay leaf – 2 pcs.;
salt, spices of your choice.

Step-by-step cooking process

To prepare royal hodgepodge from sturgeon, you need to follow these instructions:

Fish fillets should be cut into pieces measuring 3*3 cm. They need to be filled with water, put on fire and, covering the pan with a lid, cook for 20 minutes. In 10 min. Before it’s ready, you need to put parsley stems tied with thread into the broth with the fish. Then they need to be removed.
While the sturgeon is cooking, you need to chop the onion and cut the tomatoes into pieces. They should be sautéed in olive oil along with tomato paste.
You need to add cucumbers, cut into small pieces, into the vegetable mixture. This mass needs to be fried, stirring occasionally, for 5-7 minutes. You need to pour cucumber brine into the mixture and as soon as it boils, immediately remove from the stove.
Pour fried vegetables, capers, and chopped olives into the boiling broth. After adding salt and spices, cover the pan with a lid and simmer the soup for another 2-3 minutes.

Serve the sturgeon hodgepodge hot, pouring it into plates. It is advisable to sprinkle each serving with chopped fresh herbs and garnish with a slice of lemon.

Solyanka in Georgian

Fragrant solyanka in Georgian will not leave anyone indifferent. In its sunny homeland it is called “sharp”. It is noteworthy that depending on the thickness of the solyanka, it is served as a soup or a main course. In the latter case, it is eaten with pita bread.

Ingredients

Bouillon:

Water – 2-2.5 l
Pulp on the bone – 0.5 kg
Onion – 2 pcs.
Carrots – 1 pc.
Cloves, black pepper, salt - to taste
Ginger root – 10 g

Dish:

Beef – 400 g
Onion – 1 pc.
Wine vinegar – 1 tsp.
Tomato paste – 1 tbsp. l.
Flour – 1 tbsp. l.
Garlic – 2 cloves
Pickled cucumbers – 3 pcs.
Megrelian adjika (another spicy tomato sauce) – 1 tsp.
Capers – 2 tsp.
Herbs, olives, spices - to taste

Preparation

To prepare the broth, it is better to choose meat on the bone, it will give a rich broth. First you need to separate the meat from the bone. To do this, use a knife to cut off the pulp.
To make the meat more flavorful and cook faster, bake it in the oven for half an hour at 200 degrees. Place the meat on a baking sheet and place two onions cut in half next to it.
After baking, transfer the vegetables and meat to a pan. Remove the skins from the carrots and ginger, wash them, let the water drain and also put them in the pan. All ingredients must be filled with water so that it covers them and reaches the edges of the container. Add all the spices and spices from the list. After boiling, cook the broth for two hours over low heat with the lid closed. Do not forget to skim off the foam so that it does not burn, giving an unpleasant odor to the broth.
Rinse the beef thoroughly under running water, let the water drain, cut into cubes with a side of 1 cm. Peel the onion and finely chop. In a saucepan, fry the onion and meat in a small amount of vegetable oil. Fry until the onion is ready, then add the flour and fry for another half a minute, then add the tomato paste and fry for the same amount. Add five tablespoons of broth. After boiling, add a little salt and pepper, leave on low heat for 15 minutes. Add broth depending on the desired thickness, adding 1.5 liters of broth to obtain a liquid first course. Cook covered until the meat is done (about half an hour).
While the hodgepodge is cooking, cut the pickles into cubes. 5 minutes before readiness, add them to the saucepan, as well as garlic, capers, a little vinegar, and adjika. Solyanka is ready, you can serve it by garnishing with chopped herbs and adding a slice of lemon.

In the oven in pots

Cooking hodgepodge in pots is a simple process, but it will take a lot of time. But thanks to this method, you can make a delicious soup even from simple river fish.

Ingredients

To prepare soup in pots you will need the following products:

crucian carp – 600 g;
som – 1 kg;
onion – 400 g;
carrots – 200 g;
celery root – 150 g;
parsley root – 100 g;
allspice peas – 8 pcs.;
bay leaf – 2 pcs.;
pickled cucumbers – 500 g;
potatoes – 300 g;
tomato paste – 100 g;
vegetable oil – 3-4 tbsp. l.;
olives – 18 pcs.;
lemon – 0.5 pcs.

The indicated volume of products is enough to prepare 6 pots with a capacity of 0.5 liters.

Step-by-step cooking process

To prepare a fragrant delicacy in pots, you should follow these instructions:

The fish must be peeled. Catfish should be filleted without removing the skin.
The crucian carp need to be cut into pieces and placed in a pan with water. After placing the container on high heat, you need to bring the liquid to a boil, removing the noise with a slotted spoon in the process. As soon as the liquid begins to boil, you need to add parsley roots, celery, and spices to the broth. Reduce the heat to low, cover the pan with a lid and cook the fish for about 30 minutes. The finished broth must be strained through a sieve.
The onion should be cut into cubes and fried in sunflower oil until transparent. Chopped cucumbers should be added to it. Stirring occasionally, you need to cook the mixture for 5-10 minutes. To the vegetables you need to add tomato paste diluted with fish broth. After mixing the ingredients, you should simmer them for another 5-10 minutes.
Carrots and potatoes should be cut into small cubes and placed into pots in equal portions. Place the fried onion mixture on top of the vegetables. The mixture needs to be filled with hot broth. The pots must be covered with lids and placed in an oven preheated to 180 °C. It will take approximately 60 minutes to bake the ingredients.
The catfish fillet should be cut into portions and distributed evenly among the pots. It will take another 10 minutes to bake the delicacy, after which you need to turn off the oven, but do not remove the pots from it for another 15 minutes.

Before serving, you need to remove the lids from the pots and put 2-3 olives in each portion of the delicacy.

Mushroom solyanka

Mushroom solyanka is prepared from dry, salted, fresh or frozen mushrooms. Any types of forest and greenhouse mushrooms are suitable - champignons, oyster mushrooms, porcini mushrooms, honey mushrooms, boletus mushrooms, salted milk mushrooms, russula. A classic mushroom solyanka is considered to be made from several types of mushrooms. You can also diversify the mushroom solyanka by adding beans, chicken breasts, fresh or sauerkraut, canned corn, smoked meats, and sausages. Whatever recipe for mushroom solyanka you choose, the result will certainly be an aromatic, rich, tasty soup.

Ingredients

Dry porcini mushrooms – 200 g
Champignons – 300 g
Carrots – 1 pc.
Onion – 1 pc.
Tomato paste – 2-3 tablespoons
Cherry tomatoes, regular ones, minimum size – 5-7 pcs.
Wheat flour – 1 tablespoon
Dill – 1 bunch
Olives – 8 pcs.
Pickled cucumbers – 3 pcs.
Vegetable oil – 3 tablespoons
Salt, spices - to taste

Preparation

Rinse thoroughly and soak dry porcini mushrooms overnight, this saves time and preserves all the beneficial substances. The next day, boil the mushrooms in 2 liters of water until tender. Mushrooms are considered ready when they sink to the bottom of the pan. At this time, peel and wash all vegetables. Chop the onion and pickled cucumbers into cubes, grate the carrots, cut the mushrooms into strips or slices. Pour vegetable oil into a deep frying pan, fry onions, carrots, fresh champignons, and pickles. Separately, stir the tomato paste and flour in a cup, add water, and pour into the frying pan. Simmer for 5 minutes. Pour the prepared dressing into the pan with the cooked mushrooms. Salt, sprinkle with spices, boil for another 5 minutes. The last step is to put half the olives and the cherry tomato halves into the hodgepodge, bring to a boil, and turn off. Serve as a first course for lunch. Sprinkle the plates with herbs and add a slice of lemon.

From canned food

Canned solyanka is fragrant and inexpensive. To prepare it, you can use any type of fish in oil, for example, mackerel or sardine. And the process itself will take no more than 45-50 minutes.

Ingredients

To prepare a budget version of hodgepodge you will need the following products:

canned fish – 240 g;
carrots – 2 pcs.;
onions – 2 pcs.;
potatoes – 4 pcs.;
tomato paste – 90 g;
green olives (with brine) – 200 g;
water – 1.8 l;
vegetable oil – 1-2 tbsp. l.;
bay leaf – 2 pcs.;
black pepper (peas) – 5 pcs.;
salt, sugar - a pinch.

Step-by-step cooking process

Making budget hodgepodge from canned food is quite simple and you should follow these instructions:

You need to chop the onion and grate the carrots. Vegetables need to be fried in vegetable oil for 10-15 minutes, stirring occasionally.
The potatoes should be peeled and cut into cubes measuring 2*2 cm. The brine should be drained from the olives, but not poured out. The olives themselves need to be cut into plates 2 mm thick.
Water should be poured into a 3 liter saucepan and brought to a boil. Pour potatoes and fried vegetables into the boiling liquid. After adding pepper, bay leaf, and tomato paste to the broth, mix the ingredients and cover the pan with a lid. Cook the mixture over medium heat for 10-15 minutes.
Crush the canned fish along with the liquid into small pieces with a fork. They should be poured into the boiling broth along with the olives and their brine. Cover the pan with a lid and cook the soup for another 10-15 minutes. At the end you need to add salt and sugar to the treat.

The finished hodgepodge needs to be removed from the stove, but do not remove the lid from it, but let it brew for another 15 minutes. The soup should be poured into portioned bowls and garnished, if possible, with chopped herbs and lemon slices.

Fish solyanka

The compositions of fish solyanka recipes are strikingly different from each other. It can be prepared on a budget - from various types of inexpensive fish, the remaining pieces, tails, heads, from which a strong broth is boiled, filtered and used as the basis for a fish soup. The only limitation is that the heads of rafts, bream, and carp are not used for broth, as they tend to be bitter. Wash the fish waste, remove the gills, the classic ratio of fish and water is 1 kg per 5 liters, cook for an hour. Or you can prepare a royal fish hodgepodge from noble, expensive varieties of fish - salmon and sturgeon.

Ingredients

Salted herring fillet – 250 g
Fresh herring fillet – 250 g
Pickled cucumbers – 3 pcs.
Onion – 1 pc.
Tomato paste – 2 tablespoons
Olives – 10 pcs.
Butter – 50 g
Dill, parsley – 3 tablespoons
Spices, bay leaf, salt - to taste

Preparation

Prepare the vegetables: peel the onion, wash it, finely chop it into strips, cut the pickles into strips too. First fry the onion in vegetable oil until soft, then add the cucumbers, simmer for 6 minutes. Add tomato paste to the sautéed vegetables, stir, and cook for another 5 minutes. Meanwhile, clean the fish, remove all bones, cut into pieces 2 cm wide. Boil 2 liters of water or pre-prepared fish broth, add vegetable dressing, add pieces of herring, salt, add spices, cook over low heat for 15 minutes after boiling.
Be sure to serve with olives and lemon slices, sprinkle with chopped fresh herbs. It is also recommended to serve pies with fish along with Solyanka. Herring solyanka turns out to be unusually tender, without unnecessary flavor impurities, with a rich fishy aroma.
Fish solyanka, by the way, can be prepared from smoked fish. This dish amazes with its spicy taste even those who are indifferent to fish soups. It is prepared like all fish solyankas, the only difference is the ingredient - smoked fish. The fish selected is of dense varieties; the flesh should not be loose or flabby so that it does not disintegrate when heated. High-quality smoked fish is sold with the head on and has a uniform golden color. The ideal option for hodgepodge is red or butterfish - sturgeon, pink salmon, mackerel, white tuna.

Recipe from Yulia Vysotskaya

We are not sure that this recipe is actually from Yulia Vysotskaya, but that is what they call it. But you can see for yourself that it’s delicious.

For this hodgepodge we will need:

100 g of fresh red and white fish fillets, as well as 100 g of salted pink salmon;
750 g fish broth;
half a glass of pickle from barrel cucumbers;
Art. spoon of lemon juice;
five crayfish;
a couple of pickles;
one tomato;
one onion and one carrot each;
some capers;
a handful of olives;
some pickled mushrooms;
1 tbsp. spoon of vegetable oil;
salt, pepper, parsley and dill.

Cooking:

Boil crayfish in salted water, peel;
Cut the carrots and parsley into strips;
Combine fish broth with boiled brine, add fried vegetables;
In a separate bowl with a thick bottom, dissolve the butter, add chopped onions and peeled tomatoes, simmer without frying until the onions become transparent;
Cut the cucumbers into small cubes, fish, including salted fish, into pieces, and mushrooms into halves;
Place all ingredients into a saucepan with onions and tomatoes, add broth and place in the oven for 15 minutes over low heat.

When serving, garnish with a slice of lemon and chopped herbs.

Thick and aromatic country-style soup

This soup can also replace a second course, it is so rich and thick. It is also called Karelian.

For half a kilo of fish (preferably salmon species) you need:

fish soup set;
five potatoes;
one onion;
butter;
a liter of milk or half and half with cream;
spices - pepper, salt, dill, bay leaf.

Cook broth from the set with spices. Fry the onion in oil until translucent. Cut the potatoes into cubes, and the fish into longitudinal pieces. Place the potatoes in the broth so that they are covered with liquid. After cooking until half done, add the onion and fish and cook for a little while. Pour in the heated milk (or cream) and cook the potatoes until tender. Remove from heat, sprinkle the soup with pepper, and leave for a little while. This soup is served with dill and dark bread, also flavored with sour cream.